Texas-style Blueberry Cobbler for Two
a nicely scaled dessert for two! You will need two 10 oz or 12 oz straight sided ramekins. from Cook's Illustrated.
1 tablespoon unsalted butter, cut into two pieces
2 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
1/2 teaspoon lemon zest
1 cup (5 ounces) blueberries (thawed if frozen)
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
1. Adjust oven rack to middle position and heat oven to 350°. Line baking sheet with aluminum foil. Place two ramekins on prepared sheet and plate 1 piece of butter in each ramekin. Transfer to oven and heat until butter is melted, about 5 minutes. Watch to make sure the butter does not scorch.
2. Meanwhile, mash 1 tablespoon of sugar and lemon zest in a bowl with a spoon until combined. In a separate bowl, using potato masher, mash blueberries and 1 teaspoon of lemon-sugar mix together until blueberries are coarsely mashed.
3. Combine remaining sugar, flour, baking powder and salt in bowl. Whisk in milk and melted butter until smooth. Remove sheet pan from oven and transfer to sire rack. Divide batter evenly between ramekins.
4. Dollop mashed blueberry mixture evenly over batter and sprinkle with remaining lemon-sugar mixture. Bake until cobblers are golden brown and edges are crisp, 35 to 40 minutes. Let cobblers cool on wire rack for 15 minutes. Serve warm.
The fruit will sink into the batter to make lovely juicy pockets - a wonderful inversion of the standard cobbler!